Delicious Whoopie Pies with Mint Filling are the ultimate chocolate and mint dessert! These will impress and delight both young and old!
While there’s some debate as to its origin, the whoopie pie is typically tied to the Amish, where an old legend says that children would squeal with delight and yell, “Whoopie!” when they saw they were getting one of these sandwich-cake treats. The most common type consists of two small chocolate cakes sandwiched together with a light vanilla filling. If you’ve never tasted one, figure out how to change that (that means keep reading).
Whoopie pies aren’t quite as plentiful — or true to the form that I’ve grown accustomed — here in North Carolina as they were back home in Lancaster County, Penna. It’s one of the goodies that I freely admit to missing fondly — many times bought at bake sales, farmers’ markets or road-side stands along the area’s winding back roads. The sandwich-cakes could be found everywhere and in a variety of flavors for both the pies and the filling. But now, with my ability to buy them gone, I have to make my own in order to satisfy my craving.
One of the big differences with whoopie pies is using shortening instead of butter; good old-fashioned Amish whoopie pies use shortening, period. And if I’m making whoopie pies, it’s going to be the Amish variety. It took some trial and error before I settled on a recipe that held the taste and texture of the whoopie pies I grew up with since they can’t be too dry and crumbly and they can’t be too wet and sticky, either. And the filling needs to be light and fluffy. It’s usually flavored with only vanilla extract, but with St. Paddy’s Day nearly upon us, I thought it would be fun to make a pepperminty green filling for the occasion instead.
Other deliciously minty treats:
- 2 c. all-purpose flour
- 6 tbsp. unsweetened cocoa powder
- 1-1/2 tbsp. instant espresso
- 1-1/8 tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1/2 c. shortening
- 1 c. sugar
- 2 large egg yolks
- 1 tbsp. vanilla extract
- 1 c. milk
- Preheat oven to 375 and place rack in center. Spray 2 baking sheets with non-stick spray or use parchment paper to prevent sticking.
- Sift flour, cocoa, espresso, baking powder, baking soda, and salt into medium bowl.
- In large bowl, beat shortening, sugar, yolks and vanilla until well blended.
- Add flour mixture in 2 additions, beating well until blended after each addition.
- Drop batter by rounded tablespoonfuls onto baking sheets, 3" apart.
- Bake 8–10 min. or until cakes are slightly puffy and spread but still soft.
- Cool on sheet for 10 mins., then ~carefully~ transfer to cooling racks and cool completely.
- Repeat with remaining batter.
- Store in single layer at room temperature or until ready to fill with frosting/filling.
- 3/4 c. shortening
- 1 c. powdered sugar
- 1 tbsp. powdered sugar
- 1 egg white
- 1 tsp. peppermint extract
- 1/2 tsp. vanilla extract
- 2 tbsp. flour
- 1 tbsp. milk
- Mix all the ingredients except the powdered sugar and shortening.
- Add powdered sugar and shortening to mixture, beating till fluffy.
- Pipe or spread filling between two whoopie pie cakes.
- Wrap separately in plastic or a tightly sealed container at room temperature.